If you’re looking for a comforting, hearty meal that’s easy to throw together and packed with flavor, Cowboy Soup might just become your new go-to. With tender beef, earthy vegetables, and a savory blend of spices, this soup is rustic cooking at its finest. It’s the kind of meal that feels like a warm hug on a chilly evening, and the leftovers only get better as the flavors mingle in the fridge. Whether you’re serving a crowd or just cooking for the week ahead, Cowboy Soup is a simple, satisfying choice that’s guaranteed to please.

I first came across this recipe on a camping trip with friends, where we wanted something filling and easy to make over the fire. The first spoonful was a revelation—a perfect balance of flavors and textures that felt like a meal in itself. Ever since, it’s been a staple in my kitchen, especially on lazy Sunday afternoons when I want something cozy but don’t want to fuss too much. This version has a few extra veggies for added heartiness and a touch of smoked paprika to give it that subtle smoky flavor I love. Trust me, this is one you’ll want to bookmark!

A little backstory on cowboy soup

Cowboy Soup has its roots in simple, trail-ready meals that could be prepared over an open flame. This dish likely originated with cowboys out on the range, making do with whatever ingredients they had on hand—typically meat, beans, potatoes, and spices. Over time, families across the United States adopted it as a comforting, adaptable soup that could stretch to feed a crowd. It’s evolved to include canned vegetables, which make it incredibly convenient, and a variety of spices that keep it flavorful. Today, Cowboy Soup remains a versatile favorite, perfect for everything from family dinners to potlucks.

Key ingredients for the best cowboy soup

Ground beef

Ground beef is the heart of this soup, bringing a rich, meaty flavor that’s essential to its satisfying taste. I recommend using an 80/20 blend, as it strikes the right balance between flavor and lean meat. If you’re looking for a leaner option, ground turkey works well too, though the flavor will be a bit different. Make sure to brown the meat fully to develop a nice depth of flavor.

Yukon gold potatoes

Yukon gold potatoes are perfect here because they hold their shape well in the soup while adding a buttery texture. If you don’t have Yukon golds, russet potatoes can work in a pinch, but they might break down a bit more. I cut mine into 1-inch pieces, so they cook evenly and quickly.

Diced tomatoes and tomato paste

The tomatoes add acidity and a subtle sweetness, balancing the richness of the beef. Tomato paste, on the other hand, deepens the flavor and gives the soup a thicker, more luxurious texture. If you don’t have tomato paste, you can use an extra can of diced tomatoes, though the soup will be slightly thinner.

Black-eyed peas and corn

Both black-eyed peas and corn add texture and a bit of natural sweetness. The peas also bring some added protein, making this soup extra hearty. If black-eyed peas aren’t your favorite, pinto beans or kidney beans make great substitutes.

Spices and seasonings

Italian seasoning, smoked paprika, and chili powder give this soup its bold, savory flavor. The smoked paprika is especially key here, adding a hint of smokiness that makes it taste like it’s been simmering over a campfire. Adjust the seasonings to your taste, but don’t skip the paprika—it makes a world of difference!

Kitchen gear: What you need (and what you can skip)

You don’t need much fancy equipment to make Cowboy Soup, but there are a few tools that will make the process smoother:

Dutch oven or large pot: A heavy-bottomed pot like a Dutch oven is perfect for this soup because it distributes heat evenly, which helps everything cook consistently. If you don’t have one, any large pot will work fine.
Sharp knife and cutting board: Since you’ll be chopping several veggies, a sharp knife is a must. A good cutting board will also make prep much easier.
Wooden spoon or spatula: For stirring the ingredients as they cook. I prefer a wooden spoon because it’s gentle on the pot and stirs thoroughly.

If you’re short on gear, don’t worry—just use whatever you have. Cowboy Soup is forgiving, and part of its charm is its adaptability.

Step-by-step: My foolproof method

Step 1: Sauté the veggies

Start by heating 2 tablespoons of olive oil in your pot over medium-high heat. Once the oil’s hot, add in your diced onion and celery. Let them cook for about 2-3 minutes, stirring occasionally, until they become soft and translucent. Then, add the minced garlic and cook for another minute or so, until it’s fragrant. You don’t want the garlic to burn, so keep an eye on it!

Step 2: Brown the beef

Add the ground beef to the pot, breaking it up with your spoon as it cooks. Continue cooking until there’s no pink left in the meat—this should take about 5-7 minutes. Browning the beef thoroughly is key to building flavor, so don’t rush this step.

Step 3: Add the remaining ingredients

Once the beef is browned, it’s time to add the rest of the ingredients: potatoes, carrots, green beans, tomato paste, diced tomatoes (with their juices), black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, and 4 cups of beef broth. Stir everything together until well-combined. If you prefer a thinner soup, add up to 2 more cups of broth.

Step 4: Bring to a boil and simmer

Turn the heat up to high and bring the soup to a boil. Once it’s boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 14-16 minutes. Check the potatoes with a fork—if they’re tender, the soup is ready! If you want to adjust the seasoning, this is a good time to add more salt, pepper, or red pepper flakes to taste.

Step 5: Serve and enjoy!

Ladle the soup into bowls and serve hot. This is a meal in itself, but feel free to add toppings like shredded cheese, a dollop of sour cream, or even a handful of fresh herbs if you’re feeling fancy.

Variations and adaptations to try

Spicy kick: For a spicier version, add a diced jalapeño along with the onion and celery, or stir in a few dashes of hot sauce before serving.
Low-carb: Swap the potatoes for cauliflower florets. They’ll soak up the flavors just as well without adding too many carbs.
Vegetarian version: Skip the ground beef and use vegetable broth instead. You can add a can of pinto or kidney beans for extra protein, and the result will be just as hearty.
Mexican-inspired twist: Swap the Italian seasoning for cumin and a little extra chili powder. Top with avocado slices and fresh cilantro for a Tex-Mex flavor.
Seasonal veggies: Feel free to throw in any extra veggies you have on hand. Zucchini, bell peppers, or even a handful of spinach at the end can add color and flavor.

Serving suggestions: Make it a feast!

Cowboy Soup is hearty enough to be a meal on its own, but if you want to make it even more special, try serving it with some warm, crusty bread or a side of cornbread. You could also sprinkle a bit of shredded cheddar or Monterey Jack on top for extra richness. A dollop of sour cream or Greek yogurt adds a nice creaminess, and a sprinkle of fresh parsley or green onions gives it a fresh, bright finish.

Suggested beverages

For a cozy meal like this, I’d recommend pairing the soup with a refreshing but not overpowering drink. Here are a few options:

Iced tea: A classic unsweetened iced tea or even a lightly sweetened peach tea works beautifully.
Sparkling water: A lime or lemon-flavored sparkling water adds a nice contrast to the richness of the soup.
Apple cider: If it’s a cool day, a warm mug of apple cider complements the spices in the soup.
Ginger ale: The slight spiciness of ginger ale pairs surprisingly well with this soup and brings out the smoky flavors.

Storing and reheating leftovers

Cowboy Soup keeps very well, so don’t hesitate to make a big batch! Store any leftovers in an airtight container in the refrigerator for up to 4 days. When you’re ready to reheat, simply warm it on the stove over medium heat, stirring occasionally until it’s heated through. You can also microwave individual servings—just cover the bowl and heat in 1-minute intervals, stirring in between.

If you’d like to freeze this soup, let it cool completely before transferring it to freezer-safe containers. It’ll keep in the freezer for up to 3 months. Just thaw it overnight in the fridge before reheating.

Scaling the recipe for any crowd

This recipe makes a generous batch, but it’s easy to adjust for more or fewer servings. If you’re cooking for a smaller group, simply halve the ingredients, though you might want to keep the spices close to the original measurements for a full flavor. For a larger crowd, double everything and use a large stockpot to ensure there’s enough room.

FAQs

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well in this recipe. It’s a bit leaner, so the flavor won’t be quite as rich, but the soup will still be delicious.

2. What’s the best way to make this spicier?
Add a diced jalapeño when you’re sautéing the onion and celery, or sprinkle in some red pepper flakes. You can also top each bowl with a little hot sauce.

3. Can I make this soup in a slow cooker?
Yes! Sauté the onion, celery, garlic, and beef on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

4. Do I have to use Yukon gold potatoes?
Not at all. Yukon golds hold their shape well, but russet potatoes or even red potatoes will work just fine.

5. How can I make this recipe vegetarian?
Skip the ground beef and use vegetable broth. Add an extra can of beans for protein, like kidney beans or pinto beans. It’ll still be hearty and flavorful!

Give this Cowboy Soup a try, and feel free to make it your own. With its rich flavors, easy preparation, and hearty ingredients, it’s bound to become a favorite in your home too. Enjoy!